Kumar started his career in 1995 as a commis chef in India, from then he went to different hotel brands in UAE such as Accor, Hyatt, Shangri-La, Starwood, and IHG as a pre-opening executive chef and F&B operations manager for Holiday Inn Abu Dhabi.

He then joined Opus as one of the original team shortly after its launch in 2005 as a commis chef and has gained 10 years' worth of experience working in almost every section of its kitchen, to become one of its youngest members of management.

For professional cookery student, Christine Arrojo, studying at Newcastle College gave her the industry contacts and experience to get her dream job as a chef Christine trained in the college's Lifestyle Academy and was given the opportunity to do work placements in some of the region's top restaurants, including Cafe 21, Jesmond Dene House and Hotel Du Vin She credits the facilities at the college for helping her develop the awardwinning skills that helped her to achieve gold medals in the regional NECTA Awards for three years in a row and make contacts that helped her to secure a full-time job as a commis chef at Marco Pierre White's steakhouse in Newcastle.

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